Chocolate De Creame with Strawberry Syrup

It was a pretty evening of this weekend. Anish said "I would like to have a dessert with chocolate. Dear... can you please prepare some rich chocolate dessert for me. ." I thought this would be a nice time for my new trial. I remembered one of the recipes which I went through - Claire Robinson's, Food Network. It was a French chocolaty dessert. I made slight modification to that one and came up with Chocolate De Creame topped with whipping cream and strawberry syrup.

It is a unique and rich blend of chocolate, whipping cream and egg yolks. I'm sure that you would like it.

Servings - 4

Ingredients:

114 grams or 1/2 cups of good quality dark chocolate

2 Cups heavy whipping cream divided.

1/4 cup and 1 teaspoon of sugar

(You can reduce the amount based on the sweetness of whipping cream)

 2 Large egg Yolks

1 tablespoon of Hershey's strawberry syrup  

                        

Procedure:

·   Preheat your oven to 350^oF or 177^oC  and boil some amount of water to prepare the water bath.


·  Heat the 1 1/2 Cups of cream and 1/4 cups of sugar a medium saucepan over low heat. Whisk it well with the help of a wooden spoon till the sugar is completely dissolved. Add the dark chocolate into the mixture and stir it well so that no lumps are formed. Take it away from the heat after the chocolate is well combined.


·  Now whisk the egg yolks in another bowl and at the time of whisking, add small amount of warm chocolate mixture  to temper the yolks and then put the rest of the chocolate mixture to the yolks. Whisk it well until well combined.


·  Pour the batter to the baking tray or to  4 ramekins(6 oz) (Evenly fill the ramekins). (I used a baking tray)


·  Fill the pan with the hot water. Immerse the baking tray or the set of ramekins into the water bath for double boiling. The level of the water bath should cover at least half of the baking tray or ramekins.


·  Bake for 30 minutes until custards are set. Remove the pan from the oven and transfer the baking tray or ramekins  into a rack and cool to room temperature. Cover the top of the baking tray or ramekins with the cling or with its lid. Refrigerate the custards at least for 2 hours or preferably overnight.


·  Beat the remaining half cup cream and one teaspoon sugar well until stiff peaks are formed. With a spoon put the whipping cream over the dessert and pour the strawberry syrup above. Serve chilled.

The chocolate is now well blended with cream and sugar

The baking tray on waterbath

Ready to taste.....!!!

We had the dessert after the lunch. Anish commented like this "Wonderful dear.....really rich in chocolate and never had this taste before....:-) ". I gave a little to Rydhi. She licked the entire spoon and opened her mouth for more...........I feel that this is a perfect dessert for your guest who loves chocolaty flavor.

Remya